Greek Moussaka
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 tablespoons fresh basil, chopped
1 large eggplant, cubed
4 large tomatoes, chopped
2 mediums zucchini, chopped
1 cup onion, chopped
1 cup mushrooms, chopped
1/2 pound feta cheese, crumbled
1 cup olive oil, maybe more
2 teaspoons cinnamon
1/2 teaspoon ground Nutmeg
1 teaspoon oregano, crumbled
1 teaspoon sage, crumbled
2 cloves garlic, minced
1 cup bechamel Sauce
1/2 bell Pepper, chopped
2 teaspoons allspice

Preparation

1 Saute all the vegetables, except tomato, with garlic in olive oil for 10 minutes. (Eggplant will keep soaking up oil, so add it as necessary to keep veggies from sticking.) Add tomatoes and herbs & spices, cook 5 minutes more. Add feta and Bechamel sauce; pour into baking dish and bake at 325F for one hour, or until bubbly.